Although he’s cooked in fine-dining establishments such as Noma, chef Matteo Tagliapietra grew up on the fishing island of Burano. As such, his simple, seasonal cooking is rooted in the lagoon and his dishes, while creative, remain honest and flavourful. Highlights of the ever-changing menu include gnocchi with mallard, mackerel with red cabbage, and the chocolate barene (sandbank) dessert.
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